Slow-Cooked Cherry Beef with Winter Squash
Although the combination of beef and cherries may sound odd, it's a pairing that works really well.
Cherries and cherry juice have a reputation for being anti-inflammatory — one reason why they have long been used as a natural treatment for gout.
See Grass-Fed Gourmet article for more tips.
- 6Servings
Ingredients
- 12 oz. frozen dark cherries
- 1 medium butternut squash, peeled, seeded, quartered, and sliced
- 1 large sweet onion, sliced
- ½ cup dried, juice-sweetened tart cherries
- 1¼ lbs. cubed, grass-fed stew beef (about 2-inch cubes)
- 1 14-oz. can diced tomatoes, undrained
- 2 Tbs. quick-cooking tapioca
- 2 tsp. unsweetened tart cherry or apple butter, optional
- ¾ tsp. salt
- ½ tsp. black pepper
- ¼ tsp. cinnamon
Preparation
- Place frozen cherries, squash, onion, and dried cherries on bottom of slow cooker. Top with beef cubes.
- In medium bowl, combine tomatoes, tapioca, cherry butter (if using), salt, pepper, and cinnamon, and mix well to thoroughly combine.
- Pour tomato mixture over beef and cook on high 4-5 hours, or on low 5-6 hours, until beef is cooked through, but still moist, and squash is tender.
Nutrition Information
- Calories: 298
- Carbohydrate Content: 40 g
- Cholesterol Content: 52 mg
- Fat Content: 6 g
- Fiber Content: 7 g
- Protein Content: 23 g
- Saturated Fat Content: 2 g
- Sodium Content: 514 mg
- Sugar Content: 19 g
